2.5 pounds pork shoulder boneless country-style cut into 5 x 1 1/2-inch strips (sometimes called pork ribs) (Boston butt)
0.8 pound carrots peeled cut into 1-inch pieces
1 teaspoon chili paste depending on your taste pref hot (such as sambal oelek)
6 servings rice white steamed
6 servings rice white steamed
6 servings rice white steamed
3 tablespoons sherry dry
1.5 tablespoons ginger fresh minced peeled
3 garlic clove chopped
1 tablespoon brown sugar packed ()
1 tablespoon brown sugar packed ()
4 spring onion thinly sliced finely chopped
0.5 cup chicken broth
1 medium onion chopped
3 orange zest with vegetable peeler
2 tablespoons vegetable oil; peanut oil preferred
3 tablespoons soya sauce
0.8 pound turnip peeled cut into 1-inch pieces
3 star anise whole
Equipment
frying pan
whisk
Directions
Whisk chicken broth, Sherry, soy sauce,brown sugar, and hot chili paste in smallbowl to blend; set aside.
Sprinkle ribs withsalt and pepper.
Heat peanut oil in heavylarge deep skillet over medium-high heat.Working in batches, cook ribs until browned,about 4 minutes per side.
Transfer ribs toplate. Reduce heat to medium.
Add choppedonion to skillet and sauté until soft, about4 minutes.
Add white parts of green onions,garlic, and ginger; sauté until fragrant,about 2 minutes.
Add chicken broth mixture,stirring to scrape up any browned bits.
Addstar anise and orange peel; bring to simmer.
Return ribs to same skillet. Reduceheat to medium-low, cover, and simmer 30minutes.
Add carrots and turnips to skillet,pushing to submerge in sauce. Cover andsimmer until vegetables and ribs are tender,gently stirring mixture occasionally, about30 minutes longer.